Phil & Sebastian Ecuador El Alisal *Anaerobic Natural Filter + Espresso*

Roaster's Tasting Notes: Red Wine / Orange Candy / Black Tea Process: Anaerobic Natural Varieties: Typica Mejorado Roast Date: May 28 200g / 7oz

Phil & Sebastian is located in Calgary, Alberta

From Phil & Sebastian

This coffee is a juicy Typica Mejorado Natural from Leonidas Jaramillo, another rockstar producer from Ecuador. Leo’s farm, El Alisal, sits at 2000m of elevation, and these conditions, along with Leo’s innovative approach, have resulted in some of Ecuador’s best coffees. Read more below.

This omniroast has been optimized for filter, but a well trained barista will definitely be able to pull tasty shots with it.  

Weight: 200 g

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ECUADOR DELIVERS - THIS TIME FROM QUILANGA!

When I first tasted coffee from Finca Clara Luz, what stood out wasn’t intensity or novelty, it was clarity. The cup was structured, clean, and expressive in a way that felt deliberate rather than flashy. It tasted like someone was paying close attention. That someone is Leonidas “Leo” Jaramillo..

Finca El Alisal is located in the Fundochamba Valley near Quilanga, in southern Ecuador, at 2000m. This is a part of Ecuador that doesn’t get much attention, but it should. The climate slows cherry maturation and preserves juiciness, and the coffees coming out of this region consistently show balance and clean flavours.

Finca El Alisal’s story goes back to 1965, when the family’s grandparents planted the first coffee trees on the hills of Quilanga. In 2017, a new generation led by Leo set out to build on that foundation, bringing in scientific know-how, modern farming practices, and a long-term focus on specialty coffee. The project carries forward the work of the generations before them, while giving it a fresh shape through sustainability, innovation, and a real respect for the land.

Leo originally grew mostly Catucaí, but over time he has replanted sections of the farm with Typica Mejorado and Geisha, both thriving at El Alisal. These choices aren’t experimental for the sake of it - they are based on Leo’s experience on how the coffee performs in the cup and in the field.

Harvesting is selective and careful. Cherries are hand-picked at peak ripeness and processed in tiny batches, with close attention paid to fermentation and drying. Some lots are naturally processed, others use extended fermentation, but the throughline is purpose. Nothing feels rushed. Drying is slow, and Leo is very disciplined.

El Alisal has earned recognition in Ecuador’s most respected competitions, including Taza Dorada and Cup of Excellence. Those results matter, but they don’t define the coffee. What matters more is that year after year, the coffees are consistent, transparent, and true to place.

This Ecuador lot from Revolver Coffee showcases Leonidas Jaramillo's work in Quilanga at 2000 masl, where he employed anaerobic natural processing to develop distinctive character in Typica Mejorado beans. Anaerobic fermentation—detailed in our processing methods guide—creates oxygen-free conditions that intensify microbial activity, typically yielding wines and fermented notes uncommon in standard naturals. The roaster identifies red wine and black tea as anchoring notes, complemented by orange candy brightness, positioning this coffee at the intersection of fruit-forward naturals and the structured complexity often associated with extended fermentation. Consult our flavor wheel for reference points on these tasting dimensions. This profile suggests the anaerobic treatment successfully built layers beyond typical natural-processed fruit, inviting exploration of how fermentation technique shapes final cup character.